Bacillus subtilis Bacteremia from Gastrointestinal Perforation after Natto Ingestion, Japan
Emerging Infectious Diseases, 2023 We report a case of Bacillus subtilis variant natto bacteremia from a gastrointestinal perforation in a patient who ingested natto. Genotypic methods showed the bacteria in a blood sample and the ingested natto were the same strains.
Takehiro Hashimoto +5 more
doaj +1 more source
New Allergens Approved by the WHO/IUIS Allergen Nomenclature Sub-Committee in 2021-2024 and Their Significance for Future Diagnostics, Regulation, and Research. An EAACI Task Force Report. [PDF]
AllergyABSTRACT The WHO/IUIS Allergen Nomenclature Sub‐Committee is an international body of experts that maintains the systematic nomenclature of allergenic proteins by assigning official names to newly identified allergens submitted by researchers. Here, we summarize the data on new allergens approved between 2021 and 2024.
Radauer C +12 more
europepmc +2 more sources
Biological functions of compounds from Bacillus subtilis and its subspecies, Bacillus subtilis natto
Food Bioengineering, 2022 Natto, fermented food produced by Bacillus subtilis natto (B. subtilis natto), is widely consumed around the world, and its potential health functions are attracting attention.
Taiki Miyazawa +5 more
doaj +1 more source
Diagnostic utility of the basophil activation test in natto-induced hypersensitivity
Allergology International, 2022 Background: Natto (fermented soybeans)-induced hypersensitivity is characterized by delayed symptom onset that hampers diagnosis. We aimed to clarify the clinical utility of the basophil activation test (BAT) in the diagnosis of natto-induced ...
Risa Fukuda +11 more
doaj +1 more source
Development of natto with germination-defective mutants of Bacillus subtilis (natto) [PDF]
Applied Microbiology and Biotechnology, 2009 The effects of cortex-lysis related genes with the pdaA, sleB, and cwlD mutations of Bacillus subtilis (natto) NAFM5 on sporulation and germination were investigated. Single or double mutations did not prevent normal sporulation, but did affect germination. Germination was severely inhibited by the double mutation of sleB and cwlD. The quality of natto
Nobuo, Mitsui +2 more
openaire +2 more sources
Nutritional Health Perspective of Natto: A Critical Review
Biochemistry Research International, 2022 Natto, a traditional soy food fermented by Bacillus subtilis, is made by steaming or cooking soaked soybean seeds, inoculating them with the bacteria, and then letting them sit for an incubation period.
Muhammad Afzaal +7 more
doaj +1 more source
Vitamin K as a diet supplement with impact in human health: current evidence in age-related idseases [PDF]
, 2020 Vitamin K health benefits have been recently widely shown to extend beyond blood homeostasis and implicated in chronic low-grade inflammatory diseases such as cardiovascular disease, osteoarthritis, dementia, cognitive impairment, mobility disability ...
Araujo, Nuna C. P. +3 more
core +1 more source
Effect of Feeding on Hindgut Fermentation and Microbiota of Holstein Dairy Cows [PDF]
Asian-Australasian Journal of Animal Sciences, 2014 The effect of Bacillus subtilis natto on hindgut fermentation and microbiota of early lactation Holstein dairy cows was investigated in this study. Thirty-six Holstein dairy cows in early lactation were randomly allocated to three groups: no B.
D. J. Song +4 more
doaj +1 more source
Live Bacillus subtilis natto Promotes Rumen Fermentation by Modulating Rumen Microbiota In Vitro
Animals, 2021 Previous studies have shown that Bacillus subtilis natto affects rumen fermentation and rumen microbial community structure, which are limited to detect a few microbial abundances using traditional methods. However, the regulation of B. subtilis natto on
Meinan Chang +5 more
doaj +1 more source
Research Progress on the Undesirable Flavor in Natto
Shipin gongye ke-ji, 2022 Cardiovascular disease is the chronic disease with the most deaths in our country. And natto products, made from soybean by fermented by Bacillus subtilis, have high-efficiency thrombolytic, lipid-lowering, and blood pressure-lowering effects.
Yaxin GAO +5 more
doaj +1 more source